Art of Good Taste
in association with Tio Pepe
Lorna Wing
Lorna Wing is known for her witty, much-acclaimed and much-copied Lilliputian canapés - fish and chips in the FT, teeny-tiny burgers, and bite-sized hot dogs. Her parties for the great and the good, the famous and the fashionable were stunning, stylish and spectacular. No wonder Lorna was often described as 'the peerless expert on food and entertaining.'
How to Jazz Up Leftovers
Candy all those Christmas nuts slightly past their best, and use for scattering over salads or serve warm as a pre-drinks nibble. For each 100g of nuts melt 20g butter in a frying pan over a moderate heat. Add the nuts, 55g caster sugar and a generous pinch of cayenne pepper. Stir until the sugar has melted and coated the nuts. Spread onto foil to cool.
Leftover sausage meat stuffing? Just shape it into patties and pan-fry on both sides over a moderate heat for 4-5 minutes until hot. In another pan gently poach some eggs. Serve the eggs on the fried stuffing, surround with a few peppery salad leaves and drizzle over some vinaigrette. Minus the salad leaves it's equally good as a breakfast fry-up with some fried hash browns.
Peel, core and cut some eating apples into wedges, fry in a little butter and lemon juice for about 5 minutes until softened, then add some brown sugar and a pinch of cinnamon in the last minute to make a toffee-like sauce. Grill panettone slices on both sides, then top with the apples and some vanilla ice cream.
Didn't get round to making that fresh cranberry sauce for the turkey? Use the surplus berries to make cranberry ice cubes for drinks instead. Place a few of the berries in each ice-cube mould, top up with water and freeze until solid. Add to sparkling water.
Soften some vanilla ice cream, mix in enough mincemeat to flavour and refreeze until hard. Use as a filling for meringue nests. Or, whisk some double cream until it holds its shape, stir in a little Pedro Ximenez, fold in some mincemeat and spoon into glasses. Et Voilà - an orange-mincemeat syllabub.
